Fast food

10 October 2016

Food supply chains involved with pizza hut operation. 4. SUPPLY CHAIN OPERATIONS/PRODUCTION. Classify the foodborne Hazards that exist within the organisation. 5. Classify the foodborne hazards that exist within the organisation. Basic Flow of Food for the Pizza Hut Restaurant. 6. Applications for Sanitising Implements. 7. Conclusion. 8. Appendix. Introduction KFC Corporation, based in Louisville, Kentucky, is one of the few brands in America that can boast about having a rich, 59-year history of success and innovation.

In fact, KFC is the world’s most popular chicken restaurant chain, specializing in Original Recipe, Extra Crispy, Colonel’s Crispy Strips and Honey BBQ Wings, with home-style sides and freshly made chicken sandwiches. Since its founding by Colonel Harland Sanders in 1952, KFC has been serving customers delicious, already prepared complete family meals at affordable prices. There are over 15,000 KFC outlets in 105 countries and territories around History 9/9/1890 Harland Sanders is born just outside Henryville, Indiana. 1900-1924

Fast food Essay Example

Harland Sanders holds a variety of jobs including: farm hand, streetcar conductor, army private in Cuba, blacksmith’s helper, railyard fireman, insurance salesman, tire salesman and service station operator for Standard Oil. 1930 In the midst of the depression, Harland Sanders opens his first restaurant in the small front room of a gas station in Corbin, Kentucky. Sanders serves as station operator, chief cook and cashier and names the dining area “Sanders Court & Cafe. ” 1936 Kentucky Governor Ruby Laffoon makes Harland Sanders an honorary Kentucky Colonel in recognition of his contributions to the state’s cuisine. 1937

The Sanders Court & Cafe adds a motel and expands the restaurant to 142 seats. 1939 The Sanders Court & Cafe is first listed in Duncan Hines’ “Adventures in Good Eating. ” Fire destroys The Sanders Court & Cafe, but it is rebuilt and reopened. The pressure cooker is introduced. Soon thereafter Colonel Sanders begins using it to fry his chicken to give customers fresh chicken, faster. 1940 Birthdate of the Original Recipe 1949 Sanders marries Claudia Price. 1952 The Colonel begins actively franchising his chicken business by traveling from town to town and cooking batches of chicken for restaurant owners and employees.

The Colonel awards Pete Harman of Salt Lake City with the first KFC franchise. A handshake agreement stipulates a payment of a nickel to Sanders for each chicken sold. 1955 An interstate highway is built to bypass Corbin, Kentucky. Sanders sells the service station on the same day that he receives his first social security check for $105. After paying debts owed, he is virtually broke. He decides to go on the road to sell his Secret Recipe to restaurants. 1957 Kentucky Fried Chicken first sold in buckets 1960 The Colonel’s hard work on the road begins to pay off and there are 190 KFC ranchisees and 400 franchise units in the U. S. and Canada. © 2010 KFCC KFC HISTORY-AT-A-GLANCE(continued… ) 1964 Kentucky Fried Chicken has more than 600 franchised outlets in the United States, Canada and the first overseas outlet, in England. Sanders sells his interest in the U. S. company for $2 million to a group of investors headed by John Y. Brown Jr. , future governor of Kentucky. The Colonel remains a public spokesman for the company. 1965 Colonel Sanders receives the Horatio Alger Award from the American Schools and Colleges Association. 1966

The Kentucky Fried Chicken Corporation goes public. 1969 The Kentucky Fried Chicken Corporation is listed on the New York Stock Exchange. 1971 More than 3,500 franchised and company-owned restaurants are in worldwide operation when Heublein Inc. acquires KFC Corporation. 1976 An independent survey ranks the Colonel as the world’s second most recognizable celebrity. 1977 Colonel Sanders speaks before a U. S. Congressional Committee on Aging. 1979 KFC cooks up 2. 7 billion pieces of chicken. There are approximately 6,000 KFC restaurants worldwide with sales of more than $2 billion. 2/16/1980 Colonel Harland Sanders, who came to symbolize quality in the food industry, dies after being stricken with leukemia. Flags on all Kentucky state buildings fly at half-staff for four days. 1982 Kentucky Fried Chicken becomes a subsidiary of R. J. Reynolds Industries, Inc. (now RJR Nabisco, Inc. ) when Heublein, Inc. is acquired by Reynolds. 1986 PepsiCo, Inc. acquires KFC from RJR Nabisco, Inc. 1997 PepsiCo, Inc. announces the spin-off of its quick service restaurants – KFC, Taco Bell and Pizza Hut – into Tricon Global Restaurants, Inc. 2002

Tricon Global Restaurants, Inc. the world’s largest restaurant company, changes its corporate name to YUM! Brands, Inc. In addition to KFC, the company owns A&W® All-American Food® Restaurants, Long John Silvers®, Pizza Hut® and Taco Bell® restaurants. 2006 More than a billion of the Colonel’s “finger lickin’ good” chicken dinners are served annually in more than 80 countries and territories around the world. © 2010 KFCC 2007 KFC proudly introduces a new recipe that keeps the Colonel’s 11 herbs and spices and finger-lickin’ flavor, but contains Zero Grams of Trans Fat per serving thanks to new cooking oil. 008 The Colonel has a new look! KFC updates one of the most recognized, respected and beloved brand icons with a new logo. The new logo depicts Colonel Sanders with his signature string tie, but for the first time, replaces his classic white, double-breasted suit with a red apron. The apron symbolizes the home-style culinary heritage of the brand and reminds customers that KFC is always in the kitchen cooking delicious, high-quality, freshly prepared chicken by hand, just the way Colonel Sanders did 50 years ago. 2009

KFC introduces Kentucky Grilled Chicken™ – a better-for-you option for health conscious consumers who love the flavor of KFC. Kentucky Grilled Chicken has less calories, fat and sodium than KFC’s Original Recipe® chicken, without sacrificing the great taste of KFC. ————————————————- Operations A co-branded Taco Bell/KFC inMorrisville, North Carolina KFC is headquartered in Louisville, Kentucky, United States in a building on 1441 Gardiner Lane known colloquially as “The White House” due to its resemblance to the Washington D. C. building. 47] The company moved into the $3. 7 million building in July 1970 (equal to $22,142,931 today). [47] The building is described as “an antebellum-style mansion… complete with six three-story-high columns and a flagpole. “[48] It is incorporated in the US state of Delaware. [1] KFC is a subsidiary of Yum! Brands, one of the largest restaurant companies in the world. In 2011 it earned an estimated $9. 2 billion in sales revenue. [4] As of 2011, there were over 17,000 KFC outlets in 105 countries and territories around the world, although almost half of the total are in the United States and China.

According to Bloomberg Businessweek in 2012, [KFC has] the distinction of being both the best performer and the biggest headache in the [Yum! Brands] family. In emerging markets such as China, India, and Africa, it’s a muscular player bursting with optimism, innovation, and growth potential. China was home to 3,701 KFC outlets at the end of last year; McDonald’s had 1,464. In Africa, KFC plans to enter seven new countries this year (including Uganda, Zimbabwe, and the Democratic Republic of the Congo) and expects to generate $2 billion in sales from 1,200 KFCs across the continent by 2014.

In the U. S. , which is still KFC’s largest market with 4,780 units, it has closed restaurants and lost share to rivals such as Chick-fil-A and Popeyes. The goal there has been less to rebuild than to “refranchise,” reducing the percentage of company-owned KFCs from 35 percent about a decade ago to 5 percent by the end of this year. [48] KFC adapts its menu internationally to suit regional tastes. There are over 300 KFC menu items worldwide, from a chicken pot pie in the United States to a salmon burger in Japan. [42] In Asia there is a preference for spicy foods, such as the Zinger chicken burger. 49] KFC’s primary product is pressure-fried pieces of chicken made with the “Original Recipe”. The company also sell chicken burgers, wraps and a variety of finger foods, including chicken strips, wings, nuggets, and popcorn chicken. Popcorn chicken consists of small pieces of marinated, breaded and fried chicken. [39] Grilled chicken products are available in 4,000 outlets. [25] Side dishes vary regionally, but often include coleslaw, french fries or potato wedges, barbecue baked beans, corn on the cob and Americanbiscuits. Because of the company’s previous relationship with PepsiCo, Yum!

Brands has a lifetime drinks supply contract to supply Pepsi products. [50] An own brand dessert is the soft serve ice cream product known as “The Avalanche”. An own brand drink is the Krusher/Krushem which are frozen beverages containing “real bits”, available in 3,700 outlets. [25] In 2012 the KFC breakfast menu began to be rolled out internationally. Food supply chains involved with KFC Operation KFC Corporation (KFC), founded and also known as Kentucky Fried Chicken, is a chain of fast food restaurants based in Louisville, Kentucky, in the United States.

KFC has been a brand and operating segment, termed a concept[2] of Yum! Brands since 1997 when that company was spun off from PepsiCo as Tricon Global Restaurants Inc. KFC primarily sells chicken pieces, wraps, salads and sandwiches. While its primary focus is fried chicken, KFC also offers a line of grilled and roasted chicken products, side dishes and desserts. Outside North America, KFC offers beef based products such as hamburgers or kebabs, pork based products such as ribs and other regional fare. [citation needed]

The company was founded as Kentucky Fried Chicken by Colonel Harland Sanders in 1952, though the idea of KFC’s fried chicken actually goes back to 1930. The company adopted the abbreviated form of its name in 1991. [3] Starting in April 2007, the company began using its original name, Kentucky Fried Chicken, for its signage, packaging and advertisements in the U. S. as part of a new corporate re-branding program;[4][5] newer and remodeled restaurants will have the new logo and name while older stores will continue to use the 1980s signage.

Additionally, Yum! continues to use the abbreviated name freely in its advertising. Born and raised in Henryville, Indiana, Sanders passed through several professions in his lifetime. [6] Sanders first served his fried chicken in 1930 in the midst of the Great Depression at a gas station he owned in North Corbin, Kentucky. The dining area was named “Sanders Court & Cafe” and was so successful that in 1936 Kentucky Governor Ruby Laffoon granted Sanders the title of honorary Kentucky Colonel in recognition of his contribution to the state’s cuisine.

The following year Sanders expanded his restaurant to 142 seats, and added a motel he bought across the street. [7] When Sanders prepared his chicken in his original restaurant in North Corbin, he prepared the chicken in an iron skillet, which took about 30 minutes to do, too long for a restaurant operation. In 1939, Sanders altered the cooking process for his fried chicken to use a pressure fryer, resulting in a greatly reduced cooking time comparable to that of deep frying. 8] In 1940 Sanders devised what came to be known as his Original Recipe. [9] The Sanders Court & Cafe generally served travelers, often those headed to Florida, so when the route planned in the 1950s for what would become Interstate 75 bypassed Corbin, he sold his properties and traveled the U. S. to sell his chicken to restaurant owners. The first to take him up on the offer was Pete Harman in South Salt Lake, Utah; together, they opened the first “Kentucky Fried Chicken” outlet in 1952. 10] By the early 1960s, Kentucky Fried Chicken was sold in over 600 franchised outlets in both the United States and Canada. One of the longest-lived franchisees of the older Col. Sanders’ chicken concept, as opposed to the KFC chain, was the Kenny Kings chain. The company owned many Northern Ohio diner-style restaurants, the last of which closed in 2004. Sanders sold the entire KFC franchising operation in 1964 for $2 million USD, equal to $14,161,464 today[11] Since that time, the chain has been sold three more times: to Heublein in 1971, to R. J.

Reynolds in 1982 and most recently to PepsiCo in 1986, which made it part of its Tricon Global Restaurants division, which in turn was spun off in 1997, and has now been renamed to Yum! Brands. Additionally, Colonel Sanders’ nephew, Lee Cummings, took his own Kentucky Fried Chicken franchise KFC denied. 2007 is the 20th anniversary of KFC(Kentucky Fried Chichen) into the Chinese market, the number of branches in mainland China have more than two thousand. Behind the rapid development, efficient and smooth logistics system is a KFC a powerful weapon ahead of the competition. , the fast moving consumer goods supply chain requirements Fast moving consumer goods (FMCG, Fast Moving Consumer Goods or CPG, Consumer Package Goods), refers to the rapid consumption of consumers, need to constantly repeat purchase of products, typically fast moving consumer goods, including cosmetic products, food and beverage and tobacco. CPG market is a typical mass consumer market, the market capacity. With the improvement of living standards, consumer demand preferences change faster, the product tends to fierce competition, this time, the enterprise should have a supply chain thinking.

CPG supply chain must have a keen ability to capture market opportunities, rapid response capability and a shorter structure. To this end, establish a customer demand-driven pull supply chain, enhance product promotion, and ensuring the procurement of raw materials and inventory control, to make fast food chain to build a more efficient supply chain, to ensure and consolidate the business in the market position to provide strong support for the extended enterprise. 2, the logistics of the supply of KFC (A) Supplier Management

KFC products are the main raw materials (Chicken, mashed potatoes, seasoning) determined by the head office supplier, usually raw materials (bread, beverage puree, vegetables, packaging, etc. ) by the district level has confirmed that the suppliers. KFC a “star system (STAR SYSTEM)” a selection of alternative suppliers, which is specifically for a global assessment of supplier management system in China since 1996, full implementation of the supplier. This assessment system consists of five areas: quality, technical, financial, reliability, and communication.

Every three to six months of regular assessment and evaluation throughout the year were, from KFC’s technical department and the purchasing department were assessed at the end of the composite score will determine the supplier of the volume of business in the next year in the share. (B) the supply of logistics model based on DRP KFC supply process is: The restaurant will be reported to branch distribution center order demand, the latter after an order to the supplier, the supplier delivery to the distribution center, distribution center under the line delivery.

This mode of operation of the logistics supply thought to follow DRP, DRP system includes two three input files and output plans, namely: the main demand planning, inventory files, supply the resource file; procurement plans, distribution plans. 1. The main requirements planning Manager of the store orders the use of term-type orders filled, raw materials into frozen goods, dry goods, wet goods (short shelf life of bread, vegetables, etc. ), the number of weekly orders are 1,1,2 – 4, ordering volume = demand – inventory.

Demand is the purchase cycle, lead time and safety stock of, and, ordering the manager considering the historical sales data and promotional activities, or weather factors to calculate the turnover of an order cycle, and then converted according to the amount of thousands of round needed the number of raw materials. Demand plans to form form, set the table, including raw materials, estimated demand, not yet reached the volume of the end of the stock, order quantity, the amount of allocation of the purchase details, the form signed by the store manager sent to distribution centers . . Inventory File Every day before work, the staff of the provisions of the inventory of raw materials inventory and registration. This data is the order quantity is essential calculations, this data can also be used for costing the same day. 3. Supply resource file It is affected by supply-side arrival time. This time depends on the time of transmission and processing orders, supplier response time of the order, the efficiency of distribution centers. 4. Procurement Plan

Distribution Center branch of the restaurant received orders for processing, such as the number of orders found abnormal fluctuations in a restaurant, the communication and confirm, the restaurant orders must be received 15 points in the end of the afternoon, after ordering the distribution center personnel view existing inventory and shipment data are not revised order, the next day by email or fax sent to the supplier, which according to the quantity and date for production and transportation to distribution centers. 5. Distribution Planning

According to the distribution centers indicated by the restaurant’s order number and the required raw material arrival time in the system, picking orders and shipments to generate summary tables, pickers, picking, packing, shipping transportation officer under the distribution plan summary arrangements, including: capacity approval, vehicle selection, delivery routes, transfer. The assessment team through the delivery vehicle loading efficiency, punctuality rate of fuel consumption and goods, safe rate were carried out. 3, the evaluation mode of supply logistics KFC

Through the above analysis we can see the following advantages Kentucky logistics system: First, strong support for the normal operation of the enterprise and rapid expansion; the second is based on the various restaurants on the basis of accurate demand planning procurement strategy makes the company’s inventory costs are greatly reduced; third distribution center in the entire logistics system in a central location, status and role of information systems to be truly reflected; Fourth, demand forecasting, distribution planning and other aspects of quantitative and standardized management reflects the high level of enterprise management.

Long Run Growth/ Decline Fast food franchising was still in its infancy in 1954 when Harland Sandlers begun his travels across the United States to speak with prospective franchises about his “colonel” sanders recipe Kentucky fried chicken”. By 1960 “colonel” Sandlers had granted KFC franchise to over 200 take home retail outlets and restaurants across the unite states. They had also succeeded in establishing a number of franchises in Canada by 1963, the number of KFC franchises had risen to over 300 and revenues had reached $500,000 per unit, on average.

By 1964, the colonel had tired of running the day to day operations of the business and was eager to concentrate on public relations issue. He sold the business to two Louisville business people Jack Massey and John Young Brown, Jr. for $2 million. During the next five years, Massey and Brown concentrated on growing KFC’s franchise system across the U. S. in 1966 they took KFC public, and the company was listed on the New York Stock Exchange. By late1960’s a strong foothold had been established in the United States, and Massey and Brown turned their attention to international markets.

In 1969, a joint venture was signed with Initsubishi shoji kaisha, Ltd. , in Japan, and the right to operate 14 existing KFC franchises in England were acquired. Subsidiaries were also established in Hong Kong, South Africa, Australia, New Zealand, and Mexico. By 1971, KFC had 2,450 franchises and 600 company owned restaurants worldwide, and was operating in 48 countries. 2. Stability of Demand for Products Many KFC’s problems during the late 1980’s surrounded its limited menu and its inability to quickly bring new products to market.

As KFC entered 1996, it grappled with a number of important issues. During the 1980’s, consumers began to demand healthier foods, and KFC was faced with a limited menu consisting mainly of fried foods. In order to reduce KFC’s image as a fried-chicken chain, it change its logo from Kentucky Fried Chicken to KFC in 1991. It responded to consumer demands for greater variety by introducing a variety of new products. The increased popularity of healthier foods and consumers-increasing demand for better variety led to a number of changes in KFC’s menu offerings. . Stage in Product Life Cycle KFC is on its Maturity Stage; KFC’s products have survived the earlier stages. KFC’s early entry into the fast-food industry in 1954 had allowed it to strong brand name recognition and a strong foothold in the industry. During the 1990’s and 1970’s, KFC pursued an aggressive strategy of restaurant expansion quickly establishing itself as one of the largest fast-food restaurant chains in the United States. By 1990, restaurants located outside of the United States were generating over 50 percent of KFC’s total profits.

By 1995, KFC was one of the three largest fast-food restaurant chains operating outside of the United States. A. SUPPLY OF PRODUCTS AND SERVICES 1. Capacity of the Industry KFC, being the world’s largest chicken restaurant chain and third largest fast-food chain, with over 9,000 in both franchise and company-owned restaurants worldwide and was operating in 68 countries, simply shows that KFC has the capacity to address the needs of its customers no matter how old their facilities and product form was.

However KFC’s significant service problem will probably push their customers away from them, thus KFC must have to imply ways on how to meet there customers expectations. KFC ought to think that customer goes to their establishment not just because of their product but also their service, because nothing bits a quality service. The continuous opening of new restaurants in 1995, approximately two restaurants in every three days is one way of proving their competence when it comes to business expansion, thereby providing a wide market segment not just local but worldwide. 2.

Availability of Needed Resources KFC has several problems when it comes to its resources, specially on the needed materials, because there system is older when it comes to their facilities and product forms and it’s one thing that needs an attention, since this is the key to success in terms of production and it would be there competitive edge in the wide array of fast food chain industry. KFC Despite of the rivalries of employees and managers, KFC had surpassed this incident. KFC’s culture was built largely as the employees enjoyed relatively good employment stability and security.

Over the years, a strong loyalty had been created among KFC employees, because of the benefits and pensions and other non-income needs. Thereby, KFC has the ability to retain and manage its manpower. As to the company’s money, KFC has the enough profit on its recent operations as of 1994, worldwide on both company-owned and franchised restaurants. Whereby it reaches $1. 7 million in this regard KFC has the capacity to innovate their old system or how to transform the old KFC into new one. 3.

Volatility of Technology Basically KFC’s past technologies still existed at present, which means that their families were durable enough because it works for years. However the main issue now is how they could transform the existing facilities for them to be more competitive. 4. Social Constraints KFC encountered several factors constraining KFC’s international expansion plans such as the social unrest, increasing trade and current account deficits and the uncertainty surrounding the economic policy.

Some incidents were directly attack of nationalist against KFC and closure of the first restaurant in India by local authorities are to protest of local farmers group allied with a campaign across India against foreign investment which was occurring as part of the countries four year old program of economic liberalization. 5. Inflation Vulnerability As KFC entered business in Mexico. High tariff and other trades barriers restricted imports in to Mexico, and foreign ownership of assets in Mexico was largely prohibited or heavily restricted.

After 1982, the Mexican government battled high inflation, high interest rates, labor unrest, and lost consumers power. When Carlos Salinas de Gortari seated as President, Mexico improved, top marginal tax rates were lowered, and the new legislation eliminated many restriction for foreign investment. President Salinas institutes a policy of allowing the peso to depreciate against the dollar by one peso per day, it result a grossly overvalued peso, and this lowered price of imports & led to an increase in imports of over 23 percent in 1989.

KFC’s primary concern was the stability of Mexico labor markets. Labor was really cheap in Mexico. While KFC benefits from lower labor costs, labor unrest, low job absenteeism, & punctuality continued to be significant problems. These problems with worker retention and labor unrest were mainly the result of workers frustration over the loss of their purchasing power. Due to inflation & to past government controls on wages increases. A slowdown in business activity brought about by higher interest rates & lower government spending, lead many businesses to lay-off workers.

C. COMPETITIVE CONDITIONS IN THE INDUSTRY 1. Structure of the Industry KFC remained the largest chicken restaurant chain and third largest fast-food chain. It held over 50 percent of U. S. market in terms in sales and ended 1995 with over 9,000 restaurants worldwide. In 1995 KFC opened 234 new restaurants and operated in 68 countries. One of the first fast-food chains to go international during the late 1960s, KFC had developed one of the world’s most recognizable brands. 2. Government Support and Regulation

The food industry does not get much support from government. However there are laws regarding its operation on food sanitation and hygiene. Area Managers| | Area Managers are accountable for providing coaching, leadership and operational support to 8-10 KFC Restaurants within a defined Area. | | Restaurant General Managers| | The Restaurant General Manager is accountable for creating and running an energetic and valuable work environment, which is committed to serving the best chicken at the fastest speed and with a smile.

The Restaurant General Manager reports directly to an Area Manager and is accountable for successfully implementing and maintaining all Company policies and procedures in relation to operations, customer service, cash handling, marketing, purchasing, human resources, health & safety, administration, training and development| | Assistant Managers| | The Assistant Manager is responsible for assisting the Restaurant General Manager (RGM) in creating an energetic and valuable work environment, which is committed to serving the best chicken at the fastest speed and with a smile.

Assistant Managers are also responsible for ensuring all Company policies and procedures are followed in relation to operations, customer service, cash handling, marketing, purchasing, human resources, health & safety, administration, training and development. | | Trainee Managers| | Responsible for assisting the Restaurant General Manager and Assistant Managers in creating an energetic and valuable work environment, which is committed to serving the best chicken at the fastest speed and with a smile.

Trainee Managers help with day-to-day running of the restaurant, and need to ensure that all operations, customer service, cash handling, marketing, purchasing, human resources, administration and training & development policies are followed. | | Customer Service Team Members| | Responsible for working the service areas and ensuring quality product, service and cleanliness is delivered to all customers at top speed and with a smile! | | Food Service Team Members| | Responsible for putting the crunch in the coating and the zing in the Zinger…the cook’s main task is to prepare and cook the irresistible KFC products!

The cook must also maintain the cleanliness of the cooking area as well as the quality of product and speed of preparation. | | | Understanding: KFC is one of the first fast food restaurants and one of the finest because of their unique recipes and best of the link customer service. KFC has been serving the large number customers since the 1930’s and now has hundreds of franchise all around the world serving masses of customs. KFC is inexpensive, appropriate, satisfying, and to many of us it tastes good. If we are eating out, a KFC restaurant is often the cheapest option, but sadly not a healthy one.

Eating just one KFC meal can pack plenty of calories, sodium and fat for a whole day or more. Eating fast food on a daily basis can lead to a mass of diverse health problems, both physical and mental. KFC change their mission as a result of the general public has awareness about health, global warming and animal cruelty. With new mission statement KFC trying to represent they are well-aware and understand their role in society. Now KFC make an effort to create difference in society by introducing programs like colonel’s scholars program, social diversity, packing and the environment and animal welfare in a number of positive ways.

A collective view of the firm holds that customers, employees, shareholders and suppliers are key organizational stakeholders. Although responsibilities to these stakeholders are sometimes measured to be interested by organizational self-regard, the ethical view point states the rightness or wrongness of particularly firm activities individually of any social or stakeholder commitments. Customs are basic stakeholders that help establish the company’s status and identification. KFC is facing difficulties to keep the higher standards of hygienic food.

It is being penalizes in different countries due to ordinary standards of hygienic food. Some examples in this regard are specified as in 2007, “A KFC in New York City was infected by rats”. (Fox news, 2007) and in 2009, a KFC in London penalizes with 13 food hygiene fines. Currently KFC convincing their stakeholders through a PR campaign and other promotional activities is especially significant in raising the social obligation of the company, in the way of corporation-sponsored race. It is also a technique for the target market to touch more involved with the company.

In my option KFC’s efforts will be successful because today’s Society following healthy eating trends and KFC also adopt that trends to target their key publics for instance “We removed trans fatty acids from our menus three to four years ago and we’ve been reducing the salt in our menu for more than five years. We were the first fast food restaurant to stop salting our fries. “Says Martin Shuker, chief executive of KFC UK and Ireland. I think KFC want make difference in world by introducing programs like scholars program for students and animal welfare. Now they are conscious about their social responsibility toward humanity.

A limited
time offer!
Save Time On Research and Writing. Hire a Professional to Get Your 100% Plagiarism Free Paper